Orzo con Carciofi Pesto (Italian)
Serves 6
1 12-ounce (340 g) organic artichoke hearts >
1 pound (455 g) whole-wheat orzo pasta
1 pound (455 g) whole-wheat orzo pasta
2 ears of organic corn or 1 cup (200 g) of organic frozen of corn
1/4 cup (50 g) chopped toasted organic walnut pieces
1/2 cup (100 g) fresh or 8 tsp. (35 g) dry each: oregano and parsley
zest of 1 organic lemon
1/4 cup (60 ml) orange lemon juice
1 smashed garlic clove
1/2 tsp. (2,25 g) black pepper
3/4 cup 180 ml) extra-virgin olive oil
2 cups (400 g) orange cherry tomatoes cut in half
1 1/2 cups (300 g) grated Parmesan
uno 1. Bring a pot of salted water to a boil over high heat.
due 2. Add the orzo pasta and cook, stir a few times, until tender but still firm, about 8 minutes.
tre 3. Drain, reserving 1/2 cup (120 ml) pasta water. Put the pasta in a bowl.
quattro 4. Corn
(a) corn on the cob: grill over medium-high heat or on a charcoal grill, turn a few times, cook about 10 minutes. Let the corn cool slightly. Use a large knife to remove the kernels. Add the corn to the bowl
(b) frozen corn: thaw and add to the bowl
cinque 5. In a food processor, combine 2 cups (400 g) of artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, black pepper, and oil.
sei 6. Blend until the mixture is thick and smooth.
sette 7. Chop the remaining artichoke hearts into small pieces and add to the bow.
0tto 8. Add the pesto, tomatoes, cheese, and pasta water.
nove 9. Toss until all the ingredients are coated.
dieci 10. Serve warm or at room temperature.
uno 1. Bring a pot of salted water to a boil over high heat.
due 2. Add the orzo pasta and cook, stir a few times, until tender but still firm, about 8 minutes.
tre 3. Drain, reserving 1/2 cup (120 ml) pasta water. Put the pasta in a bowl.
quattro 4. Corn
(a) corn on the cob: grill over medium-high heat or on a charcoal grill, turn a few times, cook about 10 minutes. Let the corn cool slightly. Use a large knife to remove the kernels. Add the corn to the bowl
(b) frozen corn: thaw and add to the bowl
cinque 5. In a food processor, combine 2 cups (400 g) of artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, black pepper, and oil.
sei 6. Blend until the mixture is thick and smooth.
sette 7. Chop the remaining artichoke hearts into small pieces and add to the bow.
0tto 8. Add the pesto, tomatoes, cheese, and pasta water.
nove 9. Toss until all the ingredients are coated.
dieci 10. Serve warm or at room temperature.
